Campbell culinary institute, david landers

A CHEF SPEAKS! Q&A WITH CAMPBELL’S SENIOR CHEF DAVID LANDERS
Campbell’s Culinary & Baking Institute merges menu trends with food formulation.

Flavors, Seasonings & Spices

Herbs, spices and seasonings; compound and reaction flavors and other ingredients used as flavorings.

ARTICLES

Symrise Takes Diana

Symrise AG has submitted a binding offer and has entered into exclusive discussions with the owners of Diana Group with regards to the acquisition of Diana Group.
April 15, 2014
The joint activities of Diana and Symrise generate pro forma sales of nearly 2.3 billion euros.
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No Salt, Low Salt and Sea Salt!

Salt provides flavor, texture and preservation, along with other critical functional elements across multiple prepared food categories.
April 11, 2014
For consumers, savoriness often is all about that familiar and pleasing salty taste.
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Soup’s On!

New ethnic and upscale soups require quality, authentic flavors. Here’s a “soup-to-nuts” look at soup—and how to develop and preserve those flavors through the process.
April 11, 2014
There are primarily two types of soup classification: broth-based (think chicken noodle) or cream-based (think chowder).
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Salt: French Fries That Satisfy

It benefits food manufacturers to understand how to optimize their ingredients, such as salt, to maximize the sensory performance in their products and realize potential cost savings.
April 9, 2014
Perhaps there’s never been a better time for a back-to-basics look at ingredient formulations.
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Salt Reversal

A new study says the low level of sodium intake recommended by the Centers for Disease Control and Prevention (CDC) could actually be bad for your health.
April 7, 2014
The average daily sodium intake of most Americans is actually associated with better health outcomes than intake levels currently recommended by the CDC and major health departments.
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A Racy Flavor

AMP Energy and racing superstar Dale Earnhardt Jr. announced the debut of a new sour grape flavor, Dale Jr. Sour.
April 3, 2014
The drink is available for a limited time at participating 7-Eleven stores across the country.
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SensoryEffects for Balchem

Balchem Corporation entered into a definitive agreement to acquire Performance Chemicals & Ingredients Company.
April 1, 2014
The deal is for a purchase price of $567 million in cash.
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Expanding in Japan

Tate Lyle announces the expansion of its direct sales capabilities in Japan and the opening of a new office in Tokyo.
March 27, 2014
Tate Lyle’s global network of Applications and Technical Service laboratories include four in the Asia Pacific region, located in Melbourne, Brisbane, Shanghai and Singapore.
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Less Sodium, More Umami

Researchers at the University of Wisconsin-Madison and Kikkoman USA’s R&D labs have investigated the multiple benefits of a natural flavor enhancer, a modified form of soy sauce.
March 19, 2014
Among other properties, they researched NFE’s ability to function as a salt reducer and natural flavor enhancer; as a preservative and anti-spoilage agent; and as a booster of organoleptic attributes of processed animal protein products, such as deli meats and frankfurters.
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New Expansion for Cargill Facility

Cargill officially inaugurated its newly expanded European Research and Development Centre.
March 18, 2014
The newly expanded center will address demands across different applications covering the entire spectrum of food and feed ingredients science.
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THE MAGAZINE

2014 Prepared Foods

April 2014 cover, prepared Foods

2014 April

Check out the April 2014 issue of Prepared Foods, with features on new gourmet trends, sodium functionality, and much more!

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PREPARED FOODS STORE

Vegetable Oils in Food Technology
Vegetable Oils in Food Technology: Composition, Properties and Uses, 2nd Edition

Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry.

More Products

MARKET TREND REPORT

Benecol Case Study: Reducing Cholesterol

Bread and Butter

Purchase Report Here

 
Benecol is a brand licensed by Finnish company, Raisio Group. Branded products include a range of cholesterol-lowering food goods such as fat spreads, yogurts, milk, bread, and soy drinks. Market Line

 

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Food Master

food master 2013Food Master 2013 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

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